Golden Roasted Parsnips Honey (Print Version)
Tender parsnips roasted and glazed with honey for a sweet, savory golden side dish.
# What You'll Need:
→ Vegetables
01 - 1.5 lbs parsnips, peeled and cut into batons
→ For Roasting
02 - 2 tbsp olive oil
03 - 0.5 tsp sea salt
04 - 0.25 tsp freshly ground black pepper
→ Glaze
05 - 2 tbsp honey
06 - 1 tbsp unsalted butter (or olive oil for dairy-free)
07 - 1 tsp fresh thyme leaves (optional)
# How-To Steps:
01 - Preheat the oven to 425°F and line a large baking tray with parchment paper.
02 - Toss the parsnip batons with olive oil, sea salt, and black pepper until evenly coated.
03 - Spread the parsnips in a single layer on the prepared tray and roast for 25 minutes, turning halfway through, until lightly golden.
04 - Gently warm the honey and butter (or olive oil) in a small saucepan, stirring until combined.
05 - Remove the tray from the oven, drizzle the honey glaze over the parsnips, toss to coat, then return to the oven for 8 to 10 minutes until golden and caramelized.
06 - Sprinkle fresh thyme leaves over the parsnips before serving, if desired.
# Expert Tips:
01 -
- The honey glaze turns into glossy caramelized edges that make parsnips taste like candy.
- It takes ten minutes to prep and the oven does all the work while you handle everything else.
- Even people who claim they dont like root vegetables reach for seconds.
02 -
- Cut the parsnips into even sized batons or the thin ones will burn before the thick ones are done.
- Dont add the glaze too early or it will scorch instead of caramelize, timing matters here.
- If your parsnips are huge and woody in the center, cut out the core before roasting.
03 -
- A light dusting of polenta before roasting gives the outsides an extra crunch that surprises people.
- Use a wide tray and dont overlap the parsnips, airflow is what makes them crisp instead of steamed.
- Taste your honey first, wildflower and clover are mild, chestnut or buckwheat can be too strong and overpower the parsnips.